Liver in sour cream with onions can be served for dinner and just like that, along with a slice of white or black bread, and with some side dish. In any case, such a dish will saturate you well and will appeal to absolutely all households. However, it should be noted that before preparing this dinner, you should definitely purchase a suitable offal. How to choose it correctly, we will tell a little further.
The right offal
Before telling you how the liver is prepared in sour cream with onions, you should tell how it is necessary to choose such an offal. After all, it depends on its quality whether your lunch will be tasty and hearty.
So that you get a tender and nutritious dish, many culinary experts recommend purchasing only chicken liver. After all, it is practically not bitter and cooks very quickly. However, some housewives often make such goulash using beef offal. So that the finished dish is not bitter and tastes good, this ingredient should be carefully processed. Which one, we will tell a little below.
So, before you make the liver in sour cream with onions, it should be properly purchased. It should not be too dark. All veins and films from the product must be removed immediately before the sale. The smell coming from such an ingredient should be pleasant and not cause disgust.
Tasty chicken liver: recipes in sour cream
There are many ways you can cook such an offal for dinner. However, the most delicious of them is the option that involves the use of sour cream. After all, with it the offal becomes softer and more tender.
So how is chicken liver prepared? Recipes in sour cream require the use of the following products:
- large sweet onion - 2 heads;
- sour cream as fresh as possible of high fat content - 185 g;
- frozen chicken liver - 800 g;
- deodorized sunflower oil - 45 ml;
- thick cream - about 70 ml;
- medium-sized iodized salt, crushed allspice - use at discretion;
- drinking filtered water - 150 ml.
Chicken Offal Processing
Chicken liver in sour cream is cooked very quickly. But before you subject this product to heat treatment, it should be thoroughly thawed. Next, from the ingredient should be cut off all the veins and other inedible elements. After this, the liver must be thoroughly washed under cold tap water and chopped into medium pieces. By the way, some housewives prefer to cook such a product in a holistic way.
In addition to the liver, the heads of onions must also be thoroughly processed. They need to be peeled and then chopped into small cubes.
Frying foods
In order for the chicken liver in sour cream to be tasty and aromatic, it should be preliminarily fried in deodorized oil. This requires the use of a deep stewpan, in which it is necessary to pour vegetable fat, and then heat it strongly. Next, put all the previously processed liver into hot dishes. After all the liquid has evaporated from the offal, it must be thoroughly fried for 10 minutes. After the specified time, add onions to the liver and repeat the heat treatment in oil (5 minutes).
Stewing dishes
After the ingredients are slightly fried, they should be stewed. To do this, pour a little water into the liver, as well as add salt and chopped pepper. Stew these foods preferably for ¼ hour. During this time, the ingredients should be almost completely cooked. At the end, they should pour heavy cream and fat sour cream. Having mixed the components with a large spoon, it is recommended to cook them on low heat for about 10 minutes. In this case, the stewpan should be closed with a lid.
Proper serving of rich and fragrant goulash
After the liver in sour cream with onions is cooked, it should be laid out in deep bowls and served to family members along with a slice of bread. If you want to make a hearty meal, then to such a goulash it is recommended to additionally make a delicious side dish. For example, crushed potatoes, buckwheat or crumbly rice porridge, as well as any pasta, go well with chicken liver.
Step-by-step recipe: liver (stewed) in sour cream
If you purchased beef offal to prepare a delicious rich lunch, then it should be carefully processed before stewing. If this is not done, then your dish will be so bitter that it will be impossible to eat.
So, the preparation of the liver in sour cream requires that the following products are present in the hostess:
- large sweet onion - 2 heads;
- sour cream as fresh as possible of high fat content - 190 g;
- frozen or chilled beef liver - 800 g;
- deodorized sunflower oil - 45 ml;
- tomato paste - 2 dessert spoons;
- fresh carrot - 2 medium pcs .;
- purchased non-fat milk - about 400 ml;
- medium-sized iodized salt, crushed allspice - use at discretion;
- drinking water - 140 ml.
Beef offal preparation
So that you have a very tasty liver in sour cream, it should be completely thawed in advance. After this, all the bile ducts must be carefully cut off from the by-product. If their contents accidentally fall on the main ingredient, it will be very bitter.
Thus, having removed all the excess elements, the beef liver needs to be thoroughly washed first in warm and then cold water. Next, it should be cut into large pieces and put in a large bowl. After this, the ingredient must be poured with non-fat store milk and left for 35-45 minutes. This process is needed in order to maximally deprive offal of bitterness, making it tender and soft. At the end, the liver should be washed again and cut into smaller pieces.
Vegetable processing
To cook delicious beef liver in sour cream, you should use not only the named offal, but also vegetables such as carrots and onions. They need to be cleaned and chopped. Carrots must be cut into circles, and onions - into cubes.
Heat treatment in a stewpan
After preparing the main ingredients, pour deodorized oil into the stewpan and put it on high heat. When the vegetable fat begins to boil, it is necessary to lay out all the processed beef liver to it. It is advisable to fry this by-product until excess moisture evaporates from it and it slightly turns red. After that, onions and carrot slices must be added to the ingredient. Fry all the components for about 10 minutes.
To get a delicate and tasty dish, beef liver with vegetables is required not only to fry in deodorized oil, but also to stew. To do this, it is necessary to pour a little drinking water on the products, as well as flavor them with pepper, salt and other favorite spices. After extinguishing the dish for about ¼ hour, a little tomato paste and fresh sour cream of high fat content should be added to it. Having thoroughly mixed the ingredients, it is required to continue their heat treatment for about 10 minutes under a closed lid. During this time, the liver and vegetables are fully cooked, become soft and form a very tasty and thick gravy.
Correctly serve goulash of beef offal to the table
Now you know how to process and cook the liver at home. After the goulash is cooked, it must be laid out in deep bowls and generously sprinkled with fresh chopped herbs. In addition to such a dinner, a slice of dark or white bread can be presented. Also, gravy prepared from the liver and sour cream is allowed to be served with any side dish. However, it should be done separately from goulash. Enjoy your meal!